Wonderfully simple, I was introduced to kedgeree by the Two Fat Ladies. Using boiled rice, cooked flaky fish, hardboiled eggs, and seasoned with curry powder, it is a filling and satisfying meal that can be put together in minutes. It’s also a great way to use up leftovers.

Once served as breakfast in nineteenth century Britain (part of the then-fashionable Indo-Anglo cuisine), nowadays it is commonly eaten as brunch or dinner. A widely held belief is that returning British colonials brought it from India (tracing back to an Indian rice and beans or lentils dish called Khichdi; Clarissa and Jennifer from the Two Fat Ladies humorously relate this story). Another possibility is that it was taken to India by Scottish troops and incorporated into Indian cuisine. Either way, smoked haddock (the fish traditionally used, although any flaky fish works) is definitely a British addition.

Hardboiled eggs are included in kedgeree – usually. I was going to put them in but my Mum said it was good just as it is and I had to work fast to get the plate shot above. I wasn’t as fast for the pan shot, though. My Mum just helped herself.


For your personal entertainment, here’s the Two Fat Ladies doing breakfast. On the menu is huevos rancheros and the aforementioned kedgeree; part two (click here) sees them making corn griddle cakes (something I’d love to try) and deviled kidneys.


While I did watch the Two Fat Ladies make kedgeree and looked at a number of recipes online, none in particular did I specifically adapt from. Kedgeree is a very simple dish – it is more of an idea than a set recipe and many variations exist, so I felt free to play around with it. You should, too.

Though smoked fish, especially haddock, is traditional, I used the tinned salmon that I had on hand and it works beautifully. Besides salmon, you can use any flaky fish that you like. I’ve listed the hardboiled eggs as an option since my family also quite liked it without. You can cook the eggs and put them on the side for anyone who may like some with their kedgeree.

Serves 4

About 37 grams unsalted butter (you may need/want more)
1 large onion, chopped
2 1/2 tsp. curry powder
3 to 4 cups freshly cooked rice (leftover rice is also fine)
1 tin salmon, drained and flaked (remove bones or skin, if any)
A good fistful each of fresh parsley and cilantro, chopped finely, plus extra for garnish
4 hardboiled eggs, sliced or cut into wedges (optional)
Lemon wedges, for garnish

Melt the butter in a large fry pan over medium heat. Once melted, add the onion and cook until softened. While cooking, the onion may brown a bit. Sprinkle in the curry powder, cooking for about 2 minutes to let the spice brown and until you smell its aroma.

Put the rice into the pan and stir to evenly coat it with the curry, adding the salmon and herbs. If using the hardboiled eggs, gently stir in 3 of the eggs and saving the last for garnish.

Serve the kedgeree with some extra parsley or cilantro and egg for garnish and squeeze a little lemon juice over it. Serve and enjoy!

Click to download to your mobile device or save to your computer.

11 thoughts on “Kedgeree

    1. Is that like the old Mike Myer’s skit, “If it’s not Scottish, it’s c**p?” 😉

      This looks really good , Z! I like how simple it is but satisfying.
      I remember watching this show with my Grandma and I would love the chit chat but the goose fat, smoking and long red nails still give me the heebiejeebies.. and the pounds of butter per their regular dishes!

      1. I agree! Say it in proper Scots though! “It it ain’t Scottish, it’s crrrrrrrrrraaaaapppp!”
        A good Scotsman can roll those rrr’s forever.. hah!!
        I loved this show and their sidecar trips.
        I think your version makes my arteries happier though.

        1. Esh, K, and BraveScott – Well! It seems Scotland has won this round! Rod Stewart would approve. According to this Gourmet Live article, he had kedgeree made on the road and the Scottish version of the story was upheld.

          Thank you both, K and Bravescott, I think that this version is probably – okay, is healthier than the one featured on Two Fat Ladies. Some recipes use a lot more butter (the one I saw in the Guardian uses 120 grams) but I think the amount I use is enough. Of course, recipes are always open to interpretation.

  1. I hope it’s okay to post twice but Part 2 should come with a warning. One look of the kidney’s close up and I was done! Is there nothing they will not eat? I like listening to them and seeing how they did the recipe that you made but by golly I would turn vegetarian within 5 minutes 😉

    1. Hi Kim, kedgeree is not too well-known outside of Britain and I’d never heard of it until recently either. 🙂 I’d love to see your take on this dish! And we’re glad that you were entertained. 😉

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